Salvatore Gaglio brings an Italian passion for simple, yet flavor packed foods to his role as chef at Antico Forno. Innovative and fresh describe his approach to the Neapolitan and Sicilian dining experience he creates.
The restaurant features brick-oven classics such as roasted chicken in a natural juices with garlic and herbs stuffed under crusted skin; pizza with artichoke hearts, imported Italian porcini mushrooms, and Campania buffalo mozzarella, finished with truffle oil; and linguini with clams, mussels, calamari and shrimp, sautéed in a plum tomato sauce and baked in parchment paper.
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